Prep 20 mins
Cook 3 hrs
Fudge recipe from the cupcake project, adapted from chocolate balsamic truffles from the vosges store in Chicago. Use a good quality balsamic for best results. Author recommends saba, a traditional aged balsamic. If you want less balsamic flavor, sub vanilla extract for some of the balsamic. Serving size is an estimate. Cook time is time for fudge to set.
- 14 ounces sweetened condensed milk
- 1 lb bittersweet chocolate or 1 lb semisweet chocolate, coarsely chopped
- 2 tablespoons unsalted butter
- 1⁄4 cup balsamic vinegar, good quality
- 2 tablespoons balsamic vinegar, for brushing on top of the fudge
- Line the bottom and sides of an 8 x 8 x 2 inch pan (20 x 20 x 5 cm) with aluminum foil. Make sure you go up the sides. You can then easily lift the sides to take the fudge out of the pan when it's done.
- Combine the condensed milk, chopped chocolate, and butter in a stainless steel bowl and place over a saucepan of simmering water.
- Melt the chocolate mixture, stirring frequently. Make sure the mixture doesn't get too hot or the fudge may be grainy.
- Stir until smooth (it will be very thick).
- Remove from heat and stir in the balsamic.
- Spread the fudge into the prepared pan, smoothing the top with an offset spatula.
- Let stand at room temperature for a couple of hours.
- Using a pastry brush, brush some balsamic on top of the fudge and let sit for another hour or so until the balsamic is a bit less liquidy and simply sticky.
- Carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife, cut the fudge into pieces.
- Store in the refrigerator for several days, or freeze, well wrapped, for several months. Let thaw at room temperature, unwrapped, for a few hours before eating.